Preparation:
Knead 500 gram Mix for Tartelettes, 200 gram butter, 1 egg, 25 ml water and a teaspoon of salt flakes into a firm dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C). Knead the dough firmly and roll out to a thickness of 3mm on a floured flat surface. Grease the pans with the bake release spray. Use a sharp knife to cut out circles that are 1 cm bigger than the pans. Drape the dough in the pans and remove the remaining dough with a knife. Use a fork to poke holes in the dough.

Mix the eggs with the jar of boursin cuisine, the cooking cream and some salt and pepper. Add the salmon snippets and the chopped spring onions. Divide this mixture over the pans (don’t fill more than 2/3) and bake the tartelettes in approx. 15 minutes. Let them cool down in the pans.